EP2544547B1 - Nahrungsmittelprodukt mit probiotischen bakterien und einem überzug pflanzlichen ursprungs - Google Patents

Nahrungsmittelprodukt mit probiotischen bakterien und einem überzug pflanzlichen ursprungs Download PDF

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Publication number
EP2544547B1
EP2544547B1 EP11717733.7A EP11717733A EP2544547B1 EP 2544547 B1 EP2544547 B1 EP 2544547B1 EP 11717733 A EP11717733 A EP 11717733A EP 2544547 B1 EP2544547 B1 EP 2544547B1
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EP
European Patent Office
Prior art keywords
bacteria
coated
sample
coating
probiotic bacteria
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP11717733.7A
Other languages
English (en)
French (fr)
Other versions
EP2544547A1 (de
Inventor
Giovanni Mogna
Gian Paolo Strozzi
Luca Mogna
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Probiotical SpA
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Probiotical SpA
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Publication of EP2544547A1 publication Critical patent/EP2544547A1/de
Application granted granted Critical
Publication of EP2544547B1 publication Critical patent/EP2544547B1/de
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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/123—Addition of microorganisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the stability test was conducted at a temperature of +4 °C.
  • the shelf life of the UHT milk is estimated to be about 90 days at room T (closed container) and 3-4 days for an open container stored in the refrigerator.
  • the shelf life of the cream is 1 month for a closed container, stored in the refrigerator, and 3-4 days for an open container stored in the refrigerator.
  • the probiotic microorganisms are coated with at least one coating of vegetable origin.
  • the stability values were evaluated using the following counting method.
  • test tube containing the latter After a serial dilution is transferred to the successive one, the test tube containing the latter must be agitated by means of a Vortex mixer. 3 agitation cycles are carried out, each of which should last for a time comprised between 5 and 10 seconds, with a sufficient interval of time in between to let the previous vortex come to an end.
  • the method enables the determination of the % of bacterial survival in a sample, for example in a lyophilized sample, obtained with an encapsulation or coating process.
  • the % of bacterial survival allows the yield of said process to be evaluated.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)

Claims (6)

  1. Nahrungsmittelprodukt, ausgewählt aus der Gruppe bestehend aus Milch, Käse, Butter, Margarine, Joghurt und Sahne, wobei das Produkt probiotische Bakterien, ausgewählt aus der Gruppe bestehend aus den Arten: L. acidophilus, L. crispatus, L. gasseri, L. delbrueckii, L. salivarius, L. casei, L. paracasei, L. plantarum, L. rhamnosus, L. reuteri, L. brevis, L. buchneri, L. fermentum, B. adolescentis, B. angulatum, B. bifidum. B. breve, B. catenulatum, B. infantis, B. lactis, B. longum, B. pseudocatenulatum und S. thermophilus, umfasst und wobei die probiotischen Bakterien mit mindestens einer Lipidbeschichtung pflanzlichen Ursprungs überzogen sind und die mindestens eine Lipidbeschichtung aus Polyglyceryl-6-distearat besteht.
  2. Produkt gemäß Anspruch 1, wobei die probiotischen Bakterien mit einer einzelnen Lipidbeschichtung, die aus Polyglyceryl-6-distearat besteht, überzogen sind.
  3. Produkt gemäß einem der Ansprüche 1 bis 2, wobei das Gewichtsverhältnis [Bakterien : Lipidbeschichtung] 50:50 oder 40:60 ist.
  4. Milch, die probiotische Bakterien umfasst, wobei die probiotischen Bakterien mit mindestens einer Lipidbeschichtung in Übereinstimmung mit einem der Ansprüche 1 bis 3 überzogen sind.
  5. Verwendung von probiotischen Bakterien, die mit einer einzelnen Lipidbeschichtung in Übereinstimmung mit einem der Ansprüche 1 bis 3 überzogen sind, für die Herstellung eines Nahrungsmittelprodukts, das aus der Gruppe bestehend aus Milch, Käse, Butter, Margarine, Joghurt und Sahne ausgewählt ist.
  6. Verwendung von Polyglyceryl-6-distearat in einem Verfahren zur Herstellung eines Nahrungsmittelprodukts gemäß einem der Ansprüche 1 bis 3.
EP11717733.7A 2010-03-09 2011-03-09 Nahrungsmittelprodukt mit probiotischen bakterien und einem überzug pflanzlichen ursprungs Active EP2544547B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI2010A000390A IT1398648B1 (it) 2010-03-09 2010-03-09 Prodotto alimentare comprendente batteri probiotici rivestiti con un rivestimento di origine vegetale.
PCT/IB2011/000500 WO2011110926A1 (en) 2010-03-09 2011-03-09 Food product comprising probiotic bacteria coated with a coating of vegetable origin

Publications (2)

Publication Number Publication Date
EP2544547A1 EP2544547A1 (de) 2013-01-16
EP2544547B1 true EP2544547B1 (de) 2014-06-18

Family

ID=42312930

Family Applications (1)

Application Number Title Priority Date Filing Date
EP11717733.7A Active EP2544547B1 (de) 2010-03-09 2011-03-09 Nahrungsmittelprodukt mit probiotischen bakterien und einem überzug pflanzlichen ursprungs

Country Status (3)

Country Link
EP (1) EP2544547B1 (de)
IT (1) IT1398648B1 (de)
WO (1) WO2011110926A1 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7376582B2 (ja) * 2018-10-22 2023-11-08 イーオーイー オレオ ゲーエムベーハー 成形体への圧縮を目的とした粉末材料用添加剤
US20210361581A1 (en) 2018-10-22 2021-11-25 Ioi Oleo Gmbh Additive for a powder material intended for compaction into shaped bodies
WO2020083411A1 (de) * 2018-10-22 2020-04-30 Ioi Oleo Gmbh Coatingmaterial zur verwendung in einem hmc-verfahren
CN109480038B (zh) * 2018-12-21 2024-10-11 杭州远大生物制药有限公司 一种耐温益生菌巧克力制品及其制备方法
IT201900020805A1 (it) * 2019-11-11 2021-05-11 Probiotical Spa Batteri granulari gastroprotetti con matrice di rivestimento in forma cristallina, procedimento per la loro preparazione e loro composizioni
CN112262917A (zh) * 2020-10-26 2021-01-26 合肥五粮泰生物科技有限公司 一种高活菌发酵饲料的制备方法
JP2023149262A (ja) * 2022-03-30 2023-10-13 日油株式会社 耐酸性粉末及びその製造方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH637297A5 (fr) * 1978-12-05 1983-07-29 Nestle Sa Microbille comprenant un microorganisme et son procede de fabrication.
JPH08242763A (ja) * 1995-03-10 1996-09-24 Morishita Jintan Kk カプセル化された腸内有用細菌を含有するヨーグルト
FR2806417B1 (fr) * 2000-03-16 2003-12-26 Lallemand Sa Particules enrobees contenant des microorganismes vivants, procede de production et application desdites particules dans les compositions pharmaceutiques, dietetiques ou alimentaires
US7517681B2 (en) * 2003-01-29 2009-04-14 Biogaia Ab Selection and use of lactic acid bacteria for reducing dental caries and bacteria causing dental caries
FR2863828B1 (fr) * 2003-12-23 2007-02-02 Gervais Danone Sa Produit alimentaire liquide comprenant des granules de bacteries lactiques
FR2874836B1 (fr) * 2004-09-09 2007-04-27 Pierre Fabre Medicament Sa Procede d'enrobage de poudres

Also Published As

Publication number Publication date
ITMI20100390A1 (it) 2011-09-10
EP2544547A1 (de) 2013-01-16
IT1398648B1 (it) 2013-03-08
WO2011110926A1 (en) 2011-09-15

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